WEEEEEEE it’s Friday and I am SO excited. I mean, not for any particular reason other than I love weekends 😀 Plans include yoga tonight, dinner and a movie with Miguel tomorrow night (and hopefully a pumpkin patch… fingers crossed!), and I have no idea what Sunday has in store, but probably a mix of gym, coffee, laundry, cleaning, recipe testing….. typical Sunday stuff.
Enough about my CRAZY weekend, though–let’s talk about this autumn chicken salad sandwich. I love chicken salad. If I ever come over to your house and you tell me that the only thing you have is chicken salad, I will probably hug you. In many cases I won’t even eat it with bread—just gimme the chicken+mayo and I’m good to go.
I opted to lighten it up a bit, though, and stick with the theme of fall because it’s going to be over soon and then I won’t be permitted to post recipes like this until NEXT FALL. …do you know how far away that is? Oh god don’t even get me started on the concept of time… next fall sounds so far away but when you really think about it, one full year isn’t that long but sometimes when you think about how much happens in a single year it seems like a really long time.. but other times I feel like I was in high school yesterday even though high school was six years ago.
Am I the only one who finds time so fascinating? Ok sorry… now that I’m totally off topic, let’s go back to talking about why you’re here….
Rather than using straight mayo, I used a combo of plain yogurt and mayonnaise, specifically Just Mayo. You can use any mayo you’d like, but Just Mayo is an amazing vegan option. I know, a vegan mayo+chicken in a recipe doesn’t totally make sense, but take my word for it that Just Mayo is healthier and you can’t even taste a difference! And no, they did not ask me to say that, I just really like their product.
Oh, and before you start saying ‘wtf, cinnamon and chicken?’—yes, cinnamon and chicken. Trust me on this one. It’s only a baby bit of cinnamon and it adds to the flavor. Pinky promise.
- 2 chicken breasts
- 1 tsp olive oil
- ½ cup mayonnaise
- ¼ cup plain yogurt
- ½ apple
- ¼ cup crushed pecans
- 2 tbsp dried cranberries
- ¼ tsp cinnamon
- Cut up chicken into small, bite-sized pieces and cook with olive oil over stovetop until slightly browned/cooked all the way through.
- Cut up ½ of an apple into bite-size pieces and set aside.
- Once the chicken is done, place it in a medium-sized bowl.
- Add the apple, pecans and cranberries to the bowl; THEN add the mayonnaise and the yogurt and stir together.
- Lastly, add the cinnamon and stir. Serve on sandwich bread or eat by itself.
Q: Do you find time fascinating or is it not something you think much about? Pick one: chicken salad, tuna salad, potato salad, egg salad, or macaroni salad? >>I obvi pick chicken, but potato salad is a close second!